PINEAPPLE COCONUT HAWAIIAN TARTS
These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.
Provided by swimmer175
Categories Tarts
Time 55m
Yield 20-24 tarts, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
- Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
- In each cup, put 1 teaspoon of pineapple preserves.
- In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
- Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
- Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
- Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8
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syeda maryam
[email protected]These tarts look amazing!
Brandy Castillo
[email protected]I can't wait to try these tarts!
Christopher Ashtian
[email protected]These tarts are perfect for a summer party.
Ceila ross
[email protected]I'm definitely going to make these tarts again for my next party.
Crazy Gamer
[email protected]These tarts are a great way to use up leftover pineapple.
Oluchi Edeh
[email protected]I added a little bit of rum to the filling, and it gave it a nice tropical flavor.
Kellie Franklin
[email protected]I used fresh pineapple instead of canned pineapple, and it turned out great.
Tasleem Shah0032
[email protected]I had some trouble finding canned coconut milk, but I was able to find it at a specialty grocery store.
Hussien Zqot
[email protected]The crust on these tarts was a little dry, but the filling was delicious.
fatiah nandie
[email protected]These tarts were a little too sweet for my taste, but they were still good.
Gerald Muchomba
[email protected]I'm not a big fan of coconut, but I really enjoyed these tarts. The pineapple and coconut flavors were perfectly balanced.
I am Alamdar
[email protected]These tarts are so easy to make and they taste amazing. I love the tropical flavor of the pineapple and coconut.
Aubrey Keith
[email protected]I made these tarts for a potluck and they were a huge success. Everyone loved them!
Fazle Hayan
[email protected]These tarts were a hit at my party! The combination of pineapple and coconut was perfect, and the crust was flaky and delicious. I'll definitely be making these again.